BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

269 related articles for article (PubMed ID: 33576008)

  • 1. Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties.
    Zhang A; Cui Q; Yu Z; Wang X; Zhao XH
    J Sci Food Agric; 2021 Sep; 101(12):5097-5105. PubMed ID: 33576008
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.
    Fu M; Zhao XH
    J Sci Food Agric; 2017 Jan; 97(1):58-64. PubMed ID: 26916835
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.
    Yao XT; Zhao XH
    J Sci Food Agric; 2016 May; 96(7):2418-25. PubMed ID: 26234923
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
    Xu J; Guo S; Li X; Jiang S; Zhong X; Zheng Z
    J Sci Food Agric; 2021 Jul; 101(9):3870-3879. PubMed ID: 33336789
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Optimization of enzymatic soy protein isolate-glucosamine conjugates to improve the freeze-thaw stability of emulsion.
    Li N; Zhang Z; Cui Y; Shi J; Sun X; Liu YA; Wang X; Xu N
    J Sci Food Agric; 2023 Jan; 103(2):811-819. PubMed ID: 36036167
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase.
    Liu Y; Zhang Y; Guo Z; Wang C; Kang H; Li J; Wang W; Li Y; Lu F; Liu Y
    J Sci Food Agric; 2021 Aug; 101(10):4154-4160. PubMed ID: 33368295
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.
    He M; Li L; Wu C; Zheng L; Jiang L; Huang Y; Teng F; Li Y
    J Food Sci; 2021 May; 86(5):1737-1750. PubMed ID: 33822377
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.
    Zhang P; Hu T; Feng S; Xu Q; Zheng T; Zhou M; Chu X; Huang X; Lu X; Pan S; Li-Chan EC; Hu H
    Ultrason Sonochem; 2016 Mar; 29():380-7. PubMed ID: 26585018
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate.
    Yang F; Liu X; Ren X; Huang Y; Huang C; Zhang K
    Ultrason Sonochem; 2018 Apr; 42():471-481. PubMed ID: 29429693
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
    Tao F; Jiang H; Chen W; Zhang Y; Pan J; Jiang J; Jia Z
    J Sci Food Agric; 2018 Dec; 98(15):5683-5689. PubMed ID: 29736983
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.
    Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zhao YY; Zheng Z
    Ultrason Sonochem; 2016 Jul; 31():590-7. PubMed ID: 26964986
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.
    Sun X; Cui Q; Li R; Hao L; Liu H; Wang X; Xu N; Zhao X
    J Sci Food Agric; 2022 Aug; 102(11):4462-4472. PubMed ID: 35092622
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase.
    Song CL; Zhao XH
    Food Chem; 2014 Nov; 163():114-9. PubMed ID: 24912705
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.
    Zhang Y; Yin Y; Lu S; Yao X; Zheng X; Zhao R; Li Z; Shen H; Zhang S
    Molecules; 2018 Aug; 23(9):. PubMed ID: 30142966
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification.
    Lian Z; Yang S; Dai S; Tong X; Liao P; Cheng L; Qi W; Wang Y; Wang H; Jiang L
    J Sci Food Agric; 2022 Nov; 102(14):6454-6463. PubMed ID: 35561106
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J; Xiong YL
    Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures.
    Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zheng Z; Zhao YY
    J Sci Food Agric; 2016 Aug; 96(10):3559-66. PubMed ID: 26592723
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
    Li L; He H; Wu D; Lin D; Qin W; Meng D; Yang R; Zhang Q
    Food Chem; 2021 Oct; 360():129991. PubMed ID: 33965712
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of hemin on structure and emulsifying properties of soybean protein isolate.
    Zhang J; Jia Y; Wu W; Zhang Y; Chen P; Li X; Wei X; Li C; Li K
    Food Chem; 2023 Sep; 421():136183. PubMed ID: 37116442
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
    Chen XW; Wang JM; Yang XQ; Qi JR; Hou JJ
    J Food Sci; 2016 Sep; 81(9):C2149-57. PubMed ID: 27467966
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.